Incredible Banana Split Cake

Ingredients:

For Cake:

• 1/2 cup (1 stick) butter
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 can (15 1/4 oz.) pineapple tidbits in juice, un drained
• 1/2 cup buttermilk
• 1 1/4 cups (7.5 oz.) granulated sugar
• 2/3 cup mashed banana
• 1 teaspoon vanilla extract
• 1 1/4 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/2 cup chopped walnuts, toasted, divided
• 1 1/2 cups chopped fresh strawberries
• 1 cup chopped banana
  

For Chocolate Glaze:

• 3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
• 3 tablespoons butter
• 3 tablespoons light corn syrup
  
  

Directions:

1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan.
2. Preheat oven to 350 degrees.
3. Combine flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.
4. Beat butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan.
5. Bake for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack. Drizzle cake with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving.
   

For Chocolate Glaze:

1. Heat 3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.